Egg Salad Croissant

Ingredients

• 6 eggs
• 3 tablespoons mayonnaise
• 1 Tablespoon mustard
• 2 Tablespoon
• 2 green onions, finely chopped
• salt and pepper to taste
• 4 leafs lettuce, cut to croissant size
• 4 croissants

Directions

1. To hard boil eggs – Gently place eggs into a sauce pan. Add just enough water to cover the eggs completely.
2. Put on high heat and bring the water to a boil.Just as the water reaches a rapid boil remove from heat and cover with a lid.
3. Let the pan site for 15 minutes. Transfer eggs into a bowl with cold water. Allow to sit for at least 10 minutesbefore peeling.
4. Peel eggs and finely chop them . Place chopped eggs in a medium bowl.
5. Mix in mayo, 1 tablespoon at a time. Mix in mustard, green onions and pepper.
6. Put egg salad onto sliced croissants, with lettuce.